• 1 cup dry breadcrumbs
• 2 Tbs. pecans, toasted
• 2 Tbs. cornmeal
• 1 clove garlic, crushed
• 1-1/2 tsp. sage, or 1-1/2 Tbs. fresh, chopped
• 1/4 tsp. cayenne pepper
• 1 egg white
• 1 lb. pork tenderloin chops, cut into 1/2 inch thick slices
• 3 Tbs. Dijon mustard
• 1-1/2 tsp. water

Preheat oven to 400°F. Combine first 6 ingredients and salt to taste in a bowl. Whisk in egg white. Place pork slices between two sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten slightly. Combine mustard and water in a bowl. Dip pork slices in mustard mixture. Dredge in breadcrumbs, shaking off excess. Press breadcrumbs to hold. Place pork in a single layer on an oiled baking pan. Bake 40 minutes or until coating is browned and crispy.

Per serving: calories 311, fat 9.0g, 27% calories from fat, cholesterol 72mg, protein 31.1g, carbohydrates 24.9g, fiber 1.7g, sugar 1.4g, sodium 457mg, diet points 7.1.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 1.6, Lean meat: 0.0, Fat: 1.1, Sugar: 0.0, Very lean meat protein: 3.8

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The recommended wine is: Sauvignon Blanc.